Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins

Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices.

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health

Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects.

Blue agave inulin-soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion-type sausage

BACKGROUND

The aim of the work was to investigate the influence of supplementing pangasius mince-based emulsion sausages with blue agave-derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability.

RESULTS

The cooking yield of T-2, T-3, and T-4 sausages (96-97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T-2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T-1, T-2, T-3, and T-4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased.

CONCLUSION

The sausages incorporated with the 2% and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion-type pangasius sausage. © 2023 Society of Chemical Industry.

Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

The effects of oleaster leave essential oil (OLEOs: 1000 and 2000 ppm) in combination with nisin nanoparticles (200 ppm) and ε-polylysine nanoparticles (2000 ppm) on the physicochemical, microbiological and sensory properties of the emulsion-type sausages without added chemical nitrite/nitrate salts were evaluated during 45 days of storage. Nanoparticle attributes were assessed, including encapsulation efficiency (EE%), zeta potential, nanoparticles size, FTIR analysis, and thermal stability (DSC). Overall, ε-PL nanoparticles (ε-PL-NPs) were thermally more stable and showed higher EE% (91.52%) and zeta potential (37.80%) as compared to nisin nanoparticles (82.85%) and (33.60%), respectively. The use of combined ε-PL-NPs (2000 ppm) + Ni-NPs (200 ppm) with oleaster leaves essential oil (2000 ppm) resulted in a higher pH value (5.88), total phenolic content (10.45 mg/100 g) and lower TBARS (2.11 mg/kg), and also decreased total viable bacteria (1.28 Log CFU/g), Clostridium perfringens (1.43 Log CFU/g), E. coli (0.24 Log CFU/g), Staphylococcus aureus (0.63 Log CFU/g), and molds and yeasts (0.86 Log CFU/g) count in samples at day 45 in comparison to the control (120 ppm nitrite). The consumers approved sensory traits in nitrite-free formulated sausages containing ε-PL-NPs and Ni-NPs combined with OLEOs.

Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate

Dry-cured pork loin is a very popular meat product in Mediterranean countries. Pork-loin is manufactured rubbing curing salts, nitrite and nitrate, and spices on the surface of the loin which is then dry-cured or smoked for several months. Although nitrite-derived compounds are crucial for the microbiological safety and development of a distinct flavour, there have been recent concerns about the adverse health effects of nitrite-derived compounds driving to the reduction of curing agents in meat products. In this study, we have evaluated the differences in microbiota and aroma of dry-cured pork loins manufactured with or without paprika and reduced ingoing amounts of nitrate and nitrite. Staphylococcus dominated the microbiota of pork loins without paprika, regardless of the nitrite and nitrate reduction. On the contrary, the reduction of nitrite and nitrate in loins with paprika had an important effect on the microbiota. In these loins a codominance of Staphylococcus and Bacillus together by Enterobacteriaceae occurred. Moreover, paprika addition and reduction of nitrite and nitrate seemed to promote proliferation of lactic acid bacteria. Occurrence of these genera was correlated with the generation of free amino acids and their derived volatile compounds setting clear differences in the aroma profile of dry-cured loins.

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO₂) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO₂; 2) CTL, 75 ppm NaNO₂; 3) TRT1, 75 ppm NaNO₂+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO₂+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p<0.05). TRT1 and TRT2 had higher redness and yellowness than CTL (p<0.05). TRT1 and TRT2 had lower total plate counts (Log CFU/g) than CTL due to antimicrobial activity of POS, regardless of its levels (p<0.05). Residual nitrite decreased with increasing storage time for all treatments. TRT2 had lower residual nitrite due to nitrite scavenging activity of POS (p<0.05). CTL had the highest thiobarbituric acid reactant substances (TBARS) among all treatments during storage. The addition of POS into ES showed nitrite scavenging activity during refrigerated storage. In conclusion, antimicrobial and antioxidant activities of the ES with a combination of POS and 75 ppm NaNO₂ were similar to those of REF (150 ppm NaNO₂), and improved color development of redness value. Therefore, the addition of POS could decrease the amount of nitrite in ESs, leading to healthier meat products.

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO₂). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO₂; TRT1, 0 ppm NaNO₂ + 0.1% POS; TRT2, 37.5 ppm NaNO₂ + 0.1% POS; and TRT3, 75 ppm NaNO₂ + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO₂, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO₂ would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p < 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p < 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had a desirable consequence on antioxidant activity and color of emulsified sausages; therefore, it can be used as a multifunctional additive in emulsified pork sausages.

Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages

The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.

Beetroot and radish powders as natural nitrite source for fermented dry sausages

The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.

Controlling Ingredients for Healthier Meat Products: Clean Label

Many ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products. However, excessive addition of processing ingredients such as fat, sodium, and other curing agents might cause health problems such as obesity, diabetes, and chronic diseases. Therefore, it is recommended that the minimum amount necessary of these ingredients be incorporated in the manufacture of meat products. This review summarizes minimum levels of key ingredients for the manufacture of meat products with maximum palatability. Functional ingredients that should be added in the process of meat products are also discussed. Thus, the reduction of undesirable ingredients and the addition of functional ingredients could be achieved to develop healthier meat products for consumers.

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology

Now a day's meat and meat products are not only generating convenience trends; they have been recognized as core of meat industry. Meat spread is a convenience cooked spreadable product prepared with meat and non-meat additives. Response surface methodology was used to investigate the effects of three different levels of honey (10, 15, 20 g), vinegar (2.0, 6.0, 10.0 ml) and tomato powder (0.5, 1.0, 1.5 g) on response variables viz. color/appearance, flavor, spreadability, texture, after taste, adhesiveability, overall acceptability, while standardizing the process of development of sweet and sour chicken meat spread box-behnken experimental design was used in which 17 different runs with 5 trials of three similar centre point. A second order polynomial was fitted to all the response variables and surface plots as well as equations were conducted. All the processing variables significantly affected the response variables either linearly or quadratically whereas the "Lack of Fit" was non-significant relative to the pure error. For optimization, target values were set in the form of ranges of all the processing and response variables. While applying multiple regression analysis, a total of 43 workable solutions was found, out of which the product with 14.28% honey, 5.38% vinegar and 1.39% tomato powder was selected. The responses for color/appearance, flavor, spreadability, texture, after taste, adhesiveability, overall acceptability, were predicted at 7.11, 6.72, 7.00, 6.99, 6.61, 6.94 and 6.79 respectively, with a desirability value of 1.

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

BACKGROUND

The influence of the addition of mustard seed and acid whey on the stability of nitrite-free organic fermented sausage during 90 days of vacuum storage was investigated by measuring primary and secondary products of lipid oxidation, changes in fatty acid composition and antioxidant capacity, as well as water activity.

RESULTS

The native and autoclaved mustard seed with acid whey can be used in the composition of organic fermented sausage without nitrite with beneficial effect on pH, water activity, antioxidant capacity and oxidation stability during vacuum storage. The use of the combination of acid whey and mustard seed resulted in an effective decrease in pH of organic fermented sausage during fermentation. The inclusion of mustard seed to the sausage with acid whey significantly increased the capacity of stuffing to capture the radical cation ABTS. During the whole storage period the TBARS (thiobarbituric acid reactive substances) values of salted sausage samples with the addition of acid whey with combination of mustard seed were similar to the control sample with curing agent.

CONCLUSION

In general, results suggest that mustard seed with combination of acid whey can be successfully applied to protect organic fermented sausages without nitrite from lipid oxidation.